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Ingredients
Serves: 36

60g butter

1 large onion, finely diced

1 tin (425g) champignons (mushrooms), sliced

1/3 cup (50g) plain flour

600 ml chicken stock

1 tin (420g) cream of Asparagus soup

3 nips (60ml) dry sherry

500g chicken breast, diced

36 small vol-au-vent cases (small hollow puff pastry)

DirectionsPrep:30min › Cook:30min › Ready in:1hr

Preheat oven to 200 degrees C.

In a large frypan, melt butter over low heat. Stir in onions and mushrooms, and saute until onions are soft. Stir in the flour and continue to cook for 4 minutes, stirring constantly.

Pour in stock gradually, and continue to stir over a medium heat until thickened. Stir in asparagus soup, sherry, and chicken. Reduce heat to low, and simmer until the chicken is done and the sauce has thickened, about 10 minutes.

Meanwhile, arrange pastry shells in a large baking tray. Bake in preheated oven until golden brown, about 8 to 10 minutes. Allow to cool slightly before spooning equal amounts of the chicken filling into each shell. Serve immediately.

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Reviews and ratingsGlobal ratings:

(5)

Reviews in English (3)

H

by Hot Chilli

17

Very nice. I halved the recipe but it still made way too much for two people. Didn't bother with using the stock & flour as the condensed soup on it's own enough sauce. I added a diced carrot to the mixture to up the vegetable content. This would also be a good appetizer in smaller Vol-au-vent shells.
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18 Apr 2007
(Review from Allrecipes US | Canada)

My husband and I both love asparagus and was looking for a recipe to do anything w/ fresh asparagus. We both enjoyed but served over penne because that is all I had on hand and I think it would have been better as original recipe suggested.
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30 Mar 2006
(Review from Allrecipes US | Canada)